Effects of Salts Concentration on Gelation Process and Viscoelasticities of Commercial Soy Protein Isolate Gels

Abstract

Abstract: The effects of NaCl and CaCl2 on the gelation process and viscoelasticities of commercial soy protein isolate (SPI) heat-induced gels were investigated by dynamic oscillatory measurements. It was shown that the addition of NaCl slowed down the beginning gelation point of commercial SPI, but improved remarkably its gelling properties. As for commercial SPI disper- sions treated with ultrasonic, the addition of NaCl brought forward the on-set of gelation, and decreased the viscoelasticities of last formed gels. The addition of CaCl2 also greatly brought forward the on-set of gelation, and at the same time increased theviscoelasticities of last formed gels. Those results suggested that the gelling properties of commercial SPI can be improved by ultrasonic treatment. It seemed that the SPI dispersions treated with ultrasonic can be directly transformed into gels, through controlling the addition of CaCl2.

Key words: , commercial soy protein isolates； gelation； dynamic viscoelasticity；

WU Hui, TANG Chuan-He, LI Lin, YANG Xiao-Quan. Effects of Salts Concentration on Gelation Process and Viscoelasticities of Commercial Soy Protein Isolate Gels[J]. FOOD SCIENCE, 2006, 27(7): 39-43.

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Effects of Salts Concentration on Gelation Process and Viscoelasticities of Commercial Soy Protein Isolate Gels

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